Chili Pasta with Tandoori Sauce Recipe
Chili Pasta with Tandoori Sauce Notes
There are so many wonderful fresh and dried pastas available that it's hardly worth the effort to make them. Any combination of shapes and flavors will work in this fusion of Indian and Italian ideas. The sauce only looks complicate-it's really easy and can be made ahead, as can the entire dish.
- 3 tablespoons vegetable oil
- 1 onion, chopped
- 1/4 cup fresh ginger, minced
- 2 tablespoons garlic, finely minced (about 5 cloves)
- 1/3 cup paprika
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 1 teaspoon ground cayenne
- 1/2 cup fresh lemon juice
- 1 1/2 cups fresh cilantro
- 1 3/4 cups dry roasted peanuts, unsalted
- 1 jalapeno pepper, seeded and finely diced
- 2/3 cup non-fat or low-fat yogurt
- 1 1/2 ounces veggie stock
- to taste, coarse salt
- 2 pounds chili-garlic pasta or red pepper pasta (use 2 different styles and colors)
- 1 medium red onion, chopped
- 1 1/2 cups frozen peas, defrosted
- to taste, freshly ground black pepper
Serves / Yields
Heat 2 tablespoons oil in a large skillet over medium-high heat. Add onion and sauté over medium heat until just wilted (3-4 minutes). Stir in ginger, garlic, paprika, coriander, cumin, and cayenne, and cook for 30 seconds, stirring frequently. Add lemon juice and blend well.
Scrape into a food processor or electric blender. Add 1 cup cilantro, 1 cup peanuts, jalapeño, yogurt, Veggie-Stock Gold®, and salt. Process for several minutes until very smooth. Set aside in a bowl.
Cook pasta in a large pot of boiling salted water until al dente. Drain and let cool. Toss with the remaining oil. Add ½ cup of the remaining peanuts (chopped), the peas, the remaining cilantro(finely chopped), and pepper. Toss well. Sprinkle on remaining peanuts and serve.
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